The Importance of Food in Latin America - Rupture



The Importance of Food in Latin America

Jennifer Leslie

Latin American TIDES

November 4th, 2004

The people of Latin America closely link their cultural identity to food, as the preparation, relationships and the food itself is an integral part of Latin American society. Due to the mixing of three very distinct cultures, that of the indigenous persons of Central and South America, European conquistadors and African slaves. Different spices, vegetables, fruits, grains and meats were integrated into the original cooking repertoire, but along with these came different methods to food preparation as well.

The staples of Latin American cuisine, that of maize, potatoes, chilies and peppers, have and continue to be a large part of their cooking. Yet, the conquests of Latin America, beginning in the 16th century, brought over foods which today are not just incorporated into local dishes, but are more often associated with Latin America than anywhere else on the globe. For example, the banana (Mintz 102) and its cousins, such as the plantain, as well as the coconut (González 270) are of African origin, yet they are so integrated into the cultural diet of Latinos as to be sold in Latin American markets.

Africa was not the only region to contribute to the American palate though, but the “Old World” of the European conquerors also added, especially in terms of grains and meat. The only domesticated animal native to the Americas to be widely accepted in modern cuisine is the turkey (Mintz 100), while Europeans brought over cows, sheep and pigs (González 273). Along with these, came wheat, which can be seen as a major crop, particularly in the Great Plains of North America, but also in the grasslands of South America.

This intermingling of foods has created a new sense of cuisine not seen prior to Columbus. Before South and Central Americas were recognize as Latin America, the food topography was limited. As the invasion of indigenous societies created a new system of order, it also affected the relationship of food and culture in terms of how it is involved with the everyday and special events. For example, the current day cuisine of arroz con frijoles (rice with beans) would be completely unavailable to the original indigenous peoples, as rice originates from Asia (Mintz 102). Similarly, an entire transition can be seen in the Mexican holiday of Día de los Muertos. An amalgamation of Roman Catholicism and indigenous religious practices, Día de los Muertos truly combines native and imported practices. Sugar candy skulls are given to children as a novel tradition of this holiday, often with their names written on the foreheads of these treats. This would not be possible without sugarcane, domesticated in southeastern Asia and brought over to the Caribbean and Brazil (González 270).

Without a doubt, the integration of different ingredients, styles of preparation and culture overall, have made a distinct impact upon the cuisine of Latinos. As the indigenous peoples of Latin American intermingled with European conquistadors and African slaves, a grander sense of “trading recipes” took places and forever changed the social, economical and geographical atmosphere of Latin America.

Works Cited

González, Mike. “Food in Latin America.” Contemporary Latin American Cultural Studies. Stephan Hart and Richard Young. New York: Oxford University Press, Inc., 2003. 268-277

Mintz, Sidney W. “Pleasures of the Table: The Old and New World Exchange.” Nutrition Today. Vol. 33, No. 3. May/June 1998. 99-103.

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